Recipe

Curried Wild Rice Squash And Tomato Soup Recipe

	Jo_jo_ba / All my dishes 1 year, 8 months ago The rich, sweet flavour canned tomatoes enhance the taste of the vegetables and lots of garlic in this warming dish! An added nutrient boost from nutty wild rice and some zip from curry powder will have your tastebuds singing praises! Prep:10m Cook:25m Servings:6	Jo_jo_ba
	tomatoey curry spicy sweet squashy nutty ricey garlicky garlicky garlicky

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Ingredients

2 garlic bulbs (yes, 2!) minced

2 medium zucchini, chopped

4 medium yellow summer squash, chopped

1 tbsp yellow curry powder

4 cups canned whole tomatoes, chopped

2 cups vegetable stock

2 cups water

1 cup cooked wild rice

Directions

Saute the garlic, zucchini and squash in a spritz of canola spray over medium heat for 3-4 minutes.

Stir in curry powder.

Add the tomatoes, stock and water, reduce heat and simmer for 20 minutes or until the vegetables are tender.

Stir in the wild rice and serve.

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Comments

jo_jo_ba 1 year, 8 months ago said:
Amount Per Serving
Calories: 123.7
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 526.4 mg
Total Carbs: 26.9 g
Dietary Fiber: 4.0 g
Protein: 5.9 g

chocolatechip 1 year, 8 months ago said:
I think this will be the next soup I make, I have been craving wild rice.

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